Formation and functionality of whey protein isolate-(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes
- Autor
- STONE, Andrea K1 ; NICKERSON, Michael T1
[1] Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada - Fuente
Food hydrocolloids. 2012, Vol 27, Num 2, pp 271-277, 7 p ; ref : 1/2 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Associative phase separation Carrageenan Complex coacervation Emulsion stability Whey protein isolate
- Palabra clave (fr)
- Carraghénane Emulsion Isolat protéique Protéine lactosérum Qualité Stabilité Séparation phase Additif alimentaire Gélifiant Protéine lait
- Palabra clave (in)
- Carrageenan Emulsion Protein isolate Whey protein Quality Stability Phase separation Food additive Gelling agent Milk protein
- Palabra clave (es)
- Carragenano Emulsión Aislado proteico Proteína lactosero Calidad Estabilidad Separación fase Aditivo alimentario Gelificante Proteína leche
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26212295
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2011.08.006 
https://dx.doi.org/10.1016/j.foodhyd.2011.08.006
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